Yield
20
Prep Time
45 Min
Cook Time
30 min
Ingredients
Craquelin
| 100g | Blue Key Superfine Superwhite Flour, sifted |
| 100g | Salted butter, softened |
| 100g | Brown sugar |
Choux
| 100g | Blue Key Superfine Superwhite Flour, sifted |
| 100ml | Water |
| 100ml | Meadow Fresh Full Cream Milk |
| ¼ tsp | Star Brand Vanilla Flavour |
| 150g | Salted butter, softened |
| 3 | Eggs (Grade B) |
Filling
| 60ml | Lemon juice |
| 150ml | Meadow Fresh Full Cream Milk |
| 50g | Caster sugar |
| 15g | Corn starch |
| ¼ tsp | Star Brand Vanilla Flavour |
| 200ml | Meadow Fresh Whipping Cream |
Decoration
| Icing sugar |
Method
- Preheat oven to 190˚C.
- For craquelin, add butter into a bowl and using spatula, ensure there are no lumps.
- Add brown sugar and mix until smooth and well combined. Fold in flour and mix until get a smooth paste.
- Place the craquelin paste in between two sheets of baking paper and roll with 2mm thickness. Keep in the chiller for minimum 1 hour.
- For choux base, add in water, milk, vanilla flavour and butter together in a pot. With low heat bring the mixture into boiling.
- Fold in flour and vigorously stir the mixture for 1 minute. Turn off the heat and keep stirring the batter to slightly cool down.
- Once cooled, transfer into a mixer with paddle attachment. Add in eggs one at a time and mix using slow speed. Fill the batter into a piping bag. Pipe mounds with 3cm diameter onto a baking tray lined with parchment paper.
- Using round cutter, shape the craquelin with 4cm diameter and place on top of each mound of choux. Bake for 30 minutes and let it cool completely.
- For filling, mix lemon juice, milk, sugar, corn starch and vanilla flavour in a pot and cook using low heat. Cook until thickened and set aside to cool down. Whisk whipping cream until soft peak and add the lemon filling. Continue to whisk until stiff peak.
- Pipe the filling into the choux pastry from the bottom and sprinkle icing sugar on top.